Whip the eggs to perfection. Crack the eggs into a large mixing bowl. Add the salt, sugar, and vanilla sugar. Using a hand or stand mixer, beat the mixture for about 3–5 minutes, starting on medium and increasing to high speed. Your goal is a pale, thick mixture that’s increased in volume — this air is what will make your cake soft and fluffy.

Incorporate the milk and oil. Reduce the mixer speed to low and gently mix in the milk and vegetable oil until fully blended. This will keep the batter moist without weighing it down.

Mix in the dry ingredients. Sift together the flour and baking powder, then gently fold them into the egg mixture with a spatula. Folding (rather than stirring) keeps the air in the batter. Stop mixing as soon as you don’t see streaks of flour — overmixing will make the cake dense.

Prepare your berries. In a small bowl, toss the berries with the cornstarch until coated. This trick prevents them from sinking to the bottom of the cake and keeps the juices from bleeding too much into the batter.

Assemble your cake. Grease or line a 21 x 21 cm baking pan. Pour in the batter, smoothing it evenly with a spatula. Scatter the berries over the top, then sprinkle generously with almond petals. The almonds will toast beautifully in the oven.

Bake to golden perfection. Preheat your oven to 180°C (356°F) and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. If your oven runs hot, start checking at 30 minutes.

Cool and finish. Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar right before serving for that classic bakery finish.